Together with The Head Chef ensure that the guest’s experience lives up to and exceeds expectations, from the moment of initial contact until satisfactory departure, creating a culture of a “Customer for life”.
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More info about the Job
Sous Chef in Limerick, Ireland
Duties And Responsibilities
- In the absence of the Head Chef, exercise complete control of the Kitchens Operations to the highest operating standards while achieving the financial budget for the overall Food GP within The Food & Beverage outlets and communicate clearly to each Associate the expectation that we will consistently delight our guests.
- To assist the Head Chef in proactively managing the Kitchen’s operations ensuring consistently high levels of friendly and professional service, responding promptly to individual guest’s & business needs and requests for all food outlets.
- To write and check standard recipes for all dish to ensure proper portion control, uniformity of taste and quality for approval by the Head Chef.
- Monitor performance of all Kitchen Associates in all phases of service and job functions, ensuring that SOPs are complied with and any deficiencies rectified.
- Review the expected daily business and plan all mise en place and all ingredients are ordered.
- To ensure that the high standards of cleanliness are maintained in all areas of the kitchen, such as machinery, small kitchen equipment, floors and fridges. To ensure that a sufficient supply of crockery for all Food and Beverage Outlets.
- Together with the Head Chef, plan menus and recipes and plan menu tasting for large conference organizers and weddings.
- To check on a daily bases food preparation, individual costs, quality, quantity inventories and portion control.
- Ensure and be fully responsible for all food, in all outlets which leaves the kitchen during the entire service pertaining to taste and presentation.
- To inspect daily all food stores and refrigerated areas under his / her control and suggest, where necessary, correct storage methods to comply with regulations, to avoid spoilage and ensure regular turnover of food items.
- Observe all legal requirements and follow all fire, health and safety regulations and laws governing Hotel & restaurant operations in Ireland.
- To instruct on correct usage of Kitchen equipment and machinery and to check that this is carried out in the correct manner by all kitchen associates as set out in the Health & Safety regulations and correct the usage if necessary.
- Proactively manage all aspects of the guests experience both that which is within the direct control of the Kitchen and in cooperation with all other departments where appropriate and report any guests complaints immediately to the Head Chef and The Operations Director.
- Know all of our guests and their needs using, where appropriate, IT and other systems and procedures to assist the process.
Key Accountability
Achievement of:
- Budgeted, payroll, operation costs & food GP.
- Agreed levels of guest satisfaction and the achievement of a high level of guest responses.
- Agreed levels of staff morale as measured by the annual Associate Climate Survey.
- Fully operational and ongoing Optimus Programme.
Benefits For Our Team
We make a promise to provide for your security, well being and development.We want you to learn our culture, heritage and our story. The Savoy Collection provides the team member with benefits that will make your time with us as comfortable , focused and as rewarding as possible.
- Employee Wellness Program
- Complimentary meals on duty as well as all the teas and coffees you need.
- On going in house training to your personal development and career development
- Large range of Learning and development across all levels and departments
- Bike to work scheme
- Employee recognition awards and benefits
- Christmas parties and get together activities
- Uniforms and dry cleaning service
- Competitive salary
- Discounted accommodation rates
- Employee discount across the Outlets
- Discounted rates with many local businesses/services